Heat 1 ½ tablespoons of olive oil in a skillet over medium-high heat. When hot, add the beef cubes, season with ⅛ teaspoon of salt and some fresh ground black pepper. Sear for a minute each side, then transfer to the slow cooker.

Add beef broth and Worcestershire sauce to the slow cooker. Sprinkle the Italian seasoning, paprika, diced onions, and minced garlic over the beef. Tuck in the bay leaf.

Cover and cook on Low setting for 4-6 hours or on high for 2-3 hours, or until the beef is tender and can be easily shredded with a fork.

In a small bowl, mix ¾ teaspoon of water and cornstarch until smooth. Add this mixture to the slow cooker, stirring until the sauce thickens. Cook for an additional 10 minutes on Low.

Remove the bay leaf and serve.